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Watershed's Very Good Chocolate Cake
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Cuisine: Dessert
From the menu of . . . Watershed
406 W. Ponce de Leon Ave., Decatur
Q: My favorite chocolate cake in Atlanta is the relatively understated but absolutely wonderful simple chocolate cake served at Watershed. Would it be possible to get the recipe?
-- Chris Van Beneden, Lake Claire
A: Watershed, known for its contemporary Southern fare, including its famous Tuesday night fried chicken dinners, has a stellar selection of desserts. Very Good Chocolate Cake is just one of the classics found at this dining spot.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 10
Ingredients:
-
For the cake:
Butter and flour for pans
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 cup hot double-strength brewed coffee
1/2 cup vegetable oil
2 eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream, at room temperature
For the frosting:
1 cup heavy cream
1 stick unsalted butter
1/3 cup granulated sugar
1/4 teaspoon salt
1 pound semisweet chocolate, chopped
1 teaspoon pure vanilla extract
1/4 cup double-strength brewed coffee
Instructions:
Preheat oven to 325 degrees. Butter and flour two 9-inch cake pans.
To make the cake: In a bowl, sift together sugar, flour, salt and baking soda; set aside. Stir 4 ounces chocolate into the hot coffee and allow to melt completely. In a large bowl, mix together the oil, eggs, vanilla and sour cream. Stir in the melted chocolate mixture and blend well. Add the flour mixture in 1/3 increments, stirring well after each addition. Divide batter among prepared cake pans. Bake for 30 to 40 minutes or until cake tester inserted in the center comes out clean.
To make the frosting: Heat the cream, butter, sugar and salt over low heat until butter is melted. Remove from heat and stir in chocolate until melted and smooth. Add vanilla and coffee; stir until blended. Allow mixture to cool to room temperature and to a spreadable consistency. Frost the top of one layer, top with second layer, then frost the top and sides.
To make the cake: In a bowl, sift together sugar, flour, salt and baking soda; set aside. Stir 4 ounces chocolate into the hot coffee and allow to melt completely. In a large bowl, mix together the oil, eggs, vanilla and sour cream. Stir in the melted chocolate mixture and blend well. Add the flour mixture in 1/3 increments, stirring well after each addition. Divide batter among prepared cake pans. Bake for 30 to 40 minutes or until cake tester inserted in the center comes out clean.
To make the frosting: Heat the cream, butter, sugar and salt over low heat until butter is melted. Remove from heat and stir in chocolate until melted and smooth. Add vanilla and coffee; stir until blended. Allow mixture to cool to room temperature and to a spreadable consistency. Frost the top of one layer, top with second layer, then frost the top and sides.
Nutrition:
Per serving: 836 calories (percent of calories from fat, 59), 7 grams protein, 91 grams carbohydrates, less than 1 gram fiber, 55 grams fat, 105 milligrams cholesterol, 272 milligrams sodium.
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